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southwest succotash

(1 rating)
CookingMaven avatar
Recipe by
Leah Stacey
@CookingMaven
Huntsville, AL

I had never tried succotash before so I thought that I would try this. I love how all the flavors come together to make such a yummy dish! I hope you enjoy it as much as I do!

(1 rating)
yield 4 -5

Ingredients For southwest succotash

  • 2
    zucchini, halved lengthwise
  • 3 Tbsp
    olive oil
  • salt and freshly ground pepper
  • 1
    red onion, peeled and finely chopped
  • 2 clove
    garlic, finely chopped
  • 1
    bag of frozen corn, thawed
  • 2
    tomatoes, seeded and diced
  • 1
    poblano chile, grilled, peeled, seeded, and diced
  • 1
    jalapeno pepper, grilled, peeled, seeded, and diced
  • 2 c
    heavy cream
  • 1/4 c
    crumbled queso fresco cheese
  • 1/4 c
    chopped cilantro leaves

How To Make southwest succotash

  • 1
    Heat grill to high. Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice.
  • 2
    Heat remaining oil in a medium saucepan on the grates of the grill or you can cook inside on the stove top. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatoes, chile peppers, diced zucchini, and heavy cream and cook until the cream is reduced by half and begins to thicken.
  • 3
    Season with salt and pepper, to taste. Remove from the heat and add the cheese and cilantro.
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